Who doesn't love doughnuts?! Try this lovely twist on this family favourite.
Combine all ingredients in bowl of electric mixer fitted with a dough hook. Mix for approx 5 minutes. Turn onto floured surface and knead by hand for 5 minutes till smooth and elastic. Place in a bowl and cover with cling wrap. Prove for 30 minutes. Shape into portions weighed out into 100grm into round shapes. Place on a baking tray and prove for 20 minutes.
Heat sunflower oil to 170C. Fry doughnuts for 3 minutes each side in batches. Roll in cinnamon sugar.
Combine all ingredients and stir constantly till thickened. Cover and refrigerate till needed.
Lemon Pastry Cream:
Heat milk, cream and vanilla bean in a medium saucepan. Combine remaining ingredients and whisk into milk mixture. Whisk over low heat until thick. Pour into a swiss roll pan to cool quickly, cover with a sheet of baking paper and chill in fridge.
Combine all ingredients and mix well.
Toast and chop pistachio nuts.
Place a small slit in side of each doughnut. Place lemon curd in a piping bag fitted with a small plain nozzle. Pipe filling into centre of half the doughnuts. Place lemon pastry cream into a piping bag fitted with a small plain nozzle. Pipe pastry cream into centre of half the doughnuts.
Using a fork, drizzle icing over top of doughnuts. Top with sprinkled chopped pistachio nuts.
Nutritional analysis per serving (34 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department.
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